Great Grilled Potato Recipes
Direct grilling: Crisp on the outside
The technique: Direct grilling over heat makes spuds (wedges, in this case) crisp on the outside and fluffy inside. To shorten grill time, precook in boiling water. When wedges are almost done, drain and cool slightly. Drizzle with olive oil and seasoning. Grill on greased grill rack over medium heat until edges begin to brown, turning them occasionally.
The recipe: Use either unpeeled sweet potatoes or russet potatoes for Grilled Sweet-Potato Wedges with Dipping Sauce; serve with Creamy Chive Sauce.